Virginia's Ragged Branch Brings A New Farm Bourbon To Market - The Whiskey Wash

Virginia’s Ragged Branch Brings A New Farm Bourbon To Market

The Ragged Branch Distillery is a whiskey making operation housed on a farm in a rural part of Virginia. This farm is owned by one Alex Toomy, who founded the distillery alongside co-owners Russell Nance and Chris Sarpy. It is from this farm distillery they’ve drawn together most of the ingredients needed for their new high wheat bourbon, which is now coming to market.

The Ragged Branch Wheated Straight Virginia Bourbon, according to those behind it, is a non-age statement wheated bourbon with a mash bill that’s a mixture of 66 percent corn, 17 percent wheat and 17 percent malted barley. What’s interesting to note about this bourbon, besides the fact it was distilled in a barn on the farm property, is the fact it has the fingerprints of WhistlePig master distiller David Pickerell on it. Though Pickerell is fairly busy with WhistlePig and also Hillrock out of New York, he is also known for consulting with a range of craft whiskey makers across the country as well.

Ragged Branch Wheated Bourbon

Ragged Branch Wheated Bourbon (image via Ragged Branch Distillery)

“People tasting the new Ragged Branch Wheated Straight Virginia Bourbon are in for a really big treat,” said Pickerell in a prepared statement. “Knowing Alex, the Ragged Branch team and the company’s commitment to excellence in every aspect of making this bourbon, I was confident it was going to be really good, but I think it’s better than good – it’s fantastic.”

“It has been tough to be patient waiting for our wheated bourbon to come of age, but now that we have it, it was so worth the wait,” added Toomy. “Once we sampled the final product, its authentic and mature taste was distinct, and we feel confident our customers are going to love it as much as we do.”

Plans call for this 90 proof bourbon to price $50 per 750 ml bottle, and you’ll fine some official tasting notes at the end of this article. As a side note to the farm being the primary grower and producer of the bourbon’s ingredients, including all of the water used to make it, this is also a whiskey fed beef operation. After its use, the bourbon mash is recycled by feeding it to the cattle on the farm, which is said to give “the Black Angus beef a distinctive bourbon flavor that tastes great on its own and when paired with Ragged Branch bourbon.”

Aromatic notes include robust corn with oak and light floral, with hints of buttery brown sugar, cherry vanilla and caramel with strong cinnamon on the front The flavors build on the tongue and finishes long, leaving one craving another taste. After adding a spoonful of water, the nose opens the oaky cinnamon aroma. The water brings it a very pleasant almond vanilla, finishing smoothly and with a fresh taste of cinnamon and the grains from which it was made

About the author

Nino Marchetti

Nino Marchetti is the founder and editor-in-chief of The Whiskey Wash, an award winning whiskey lifestyle website dedicated to informing and entertaining consumers about whisk(e)y on a global level. As a whisk(e)y journalist, expert and judge he has written about the subject extensively, been interviewed in various media outlets and provided tasting input on many whiskeys at competitions. He also maintains a large private collection of whiskey from which he continually educates his palate on this brown spirit type.